Pumpkin Cream Cheese Cookies Recipe

Soft, cakey pumpkin cookies topped with a swirl of cream cheese frosting taste like fall turned into a single bite.

I started making these when I wanted something a little different from the usual pumpkin muffins and loaves that show up every October. These cookies bake up pillowy soft, almost more like a tiny cake than a traditional cookie, and the dollop of cream cheese frosting on top makes them feel like a proper dessert instead of just a snack.

They’re the kind of cookie that disappears from a dessert table before anything else does.

Let’s bake a batch.

What You’ll Need

For the cookies:

1 ¾ cups all purpose flour
1 tsp baking powder
½ tsp baking soda
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground cloves
½ tsp salt
½ cup butter, softened
1 cup granulated sugar
¾ cup canned pumpkin puree
1 egg
1 tsp vanilla extract

For the cream cheese frosting:

4 oz cream cheese, softened
2 tbsp butter, softened
1 cup powdered sugar
½ tsp vanilla extract
Ground cinnamon, for dusting

A soft, cakey cookie base with a simple frosting that turns it into something a little more special.

Tools You’ll Need

Mixing bowls
Electric mixer or hand mixer
Baking sheets
Parchment paper
Cookie scoop
Small piping bag or spoon, for frosting

Pro Tips

I’ve made these enough falls to know exactly what makes them turn out right.

1. Use pure pumpkin puree, not pumpkin pie filling. Pie filling contains added sugar and spices that will throw off the balance of this recipe.

2. Don’t overmix the cookie dough. Stir just until combined, since overmixing can make these cookies tougher instead of staying soft and cakey.

How to Make Pumpkin Cream Cheese Cookies

Step 1: Mix the Dry Ingredients

Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in a bowl.

Step 2: Mix the Wet Ingredients

Beat the softened butter and sugar until light and fluffy.

Add the pumpkin puree, egg, and vanilla extract, beating until combined.

Step 3: Combine

Gradually add the dry ingredients to the wet mixture, stirring just until combined.

Step 4: Bake

Preheat your oven to 350°F and line baking sheets with parchment paper.

Scoop the dough onto the prepared sheets, spacing them a couple inches apart.

Bake for 12 to 14 minutes, until the edges are set and the centers look just done.

Let cool completely on the baking sheet.

Step 5: Make the Frosting

Beat the softened cream cheese and butter together until smooth.

Add the powdered sugar and vanilla extract, beating until fluffy.

Step 6: Frost and Serve

Pipe or spread a dollop of frosting onto each cooled cookie.

Dust with a light sprinkle of ground cinnamon before serving.

Substitutions and Variations

Chocolate chip addition: Fold ½ cup mini chocolate chips into the cookie dough for a chocolate pumpkin variation.
Maple frosting: Swap the vanilla extract in the frosting for maple extract for a different flavor twist.
Gluten free: Use a 1:1 gluten free flour blend in place of all purpose flour.
Dairy free: Use a dairy free butter and cream cheese alternative throughout.
Spiced sugar topping: Skip the frosting and roll the dough in cinnamon sugar before baking for a simpler version.

Make Ahead Tips

The cookie dough can be made up to 2 days ahead and stored covered in the fridge.

Bake the cookies fresh, then frost once completely cooled, ideally the same day you plan to serve them for the best presentation.

Nutritional Breakdown (Per Cookie, Makes 20 cookies)

Nutrient	Amount
Calories	160
Fat	7g
Carbs	22g
Sugar	14g
Protein	2g

Numbers will shift depending on the exact frosting amount used.

Diet Friendly Swaps

Lower sugar: Reduce the sugar slightly in both the cookie dough and frosting.
Gluten free: Use a 1:1 gluten free flour blend throughout.
Dairy free: Use dairy free butter and cream cheese alternatives.

Meal Pairing Suggestions

Serve alongside a cup of coffee or chai tea for a cozy fall afternoon treat.

These also work well as part of a fall dessert table alongside pumpkin bread or apple cider donuts.

Cooking Time Efficiency Tips

Make the frosting while the cookies cool, so both components are ready to combine at the same time.

Use a cookie scoop for even portioning, which helps the cookies bake more consistently and speeds up the scooping process.

Leftovers and Storage

Store frosted cookies in an airtight container in the fridge for up to 5 days, since the cream cheese frosting needs refrigeration.

These freeze well unfrosted. Wrap tightly and freeze for up to 2 months, thawing and frosting fresh before serving.

FAQ

Why are my cookies more cakey than chewy? This is normal for pumpkin cookies, since the moisture from the pumpkin puree naturally creates a softer, more cake-like texture compared to a traditional chewy cookie.

Can I use fresh pumpkin instead of canned? Yes, just make sure it’s well drained and pureed smooth, since fresh pumpkin can contain more moisture than canned puree.

Do these cookies need to be refrigerated? Yes, once frosted, they should be stored in the fridge because of the cream cheese frosting.

Can I make these cookies without frosting? Yes, they’re still good on their own, or you can roll the dough in cinnamon sugar before baking for a simpler finish.

Can I double this recipe? Yes, simply double all the ingredients and bake in batches as needed.

Wrapping Up

These pumpkin cream cheese cookies bring soft, spiced comfort with a creamy frosted finish that makes them feel like a proper dessert rather than just an everyday cookie.

Once you make a batch, they become the treat you’re expected to bring to every fall gathering from here on out.

Try this recipe, then come back and tell me how it turned out. Did you add chocolate chips? Try the maple frosting? Drop a comment below, I’d love to hear about it. 🍂